Cuisine of Piedmont

 

 
​The cuisine of Piedmont is distinguishable by the local products that are used in their creation. As a mountainous region, fishing and hunting are an important factor in the cuisine of the region. There are also many amazing products grown and produced in this region that influence the dishes. Here is an overview of the produce and cuisine of Piedmont. 
 

​Local Produce

Beef is the most common meat used for the cooking in Piedmont as cattle are the most populous fam animal in this region. In the Fall, grapes, mushrooms, and truffles are harvested. The area is particularly well-known for its white truffles. Rice also grows in abundance so this is an important staple in Piedmont cuisine. Castelmagno is the most famous cheese from this region. It is made from the milk from Piedmont cattle.

 
​Beef is the most common meat used for the cooking in Piedmont as cattle are the most populous fam animal in this region. In the Fall, grapes, mushrooms, and truffles are harvested. The area is particularly well-known for its white truffles. Rice also grows in abundance so this is an important staple in Piedmont cuisine. Castelmagno is the most famous cheese from this region. It is made from the milk from Piedmont cattle.
 

​Bagna Cauda

This is a fondue made from anchovies and olive oil. It is typically served in the middle of the table and surrounded by dishes of food for dipping, such as chopped vegetables. This dish is such an important part of the cuisine in the region, there is even a three-day event celebrating it in November.

 
​This is a fondue made from anchovies and olive oil. It is typically served in the middle of the table and surrounded by dishes of food for dipping, such as chopped vegetables. This dish is such an important part of the cuisine in the region, there is even a three-day event celebrating it in November.
 

​Carne Cruda

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​Carne cruda is a raw meat dish that is generally served in one of two ways. Either it is thinly sliced like beef carpaccio or it is ground. For the latter option, the ground meat is combined with olive oil, garlic, and lemon juice. Both options are typically served as antipasto.
 

​Pasta

Like all regions of Italy, Piedmont has its own varieties of pasta. One of the most common is tajarin, a rich yellow colored pasta in ribbons, similar to tagliatelle. It is usually served in either a sage and butter sauce or coated in a meat ragu. Another popular form of pasta is agnolotti del plin. Similar to small ravioli, it is traditionally stuffed with veal but people now often use pork.

 
​Like all regions of Italy, Piedmont has its own varieties of pasta. One of the most common is tajarin, a rich yellow colored pasta in ribbons, similar to tagliatelle. It is usually served in either a sage and butter sauce or coated in a meat ragu. Another popular form of pasta is agnolotti del plin. Similar to small ravioli, it is traditionally stuffed with veal but people now often use pork.
 

​Brasato al Borolo

Veal is a popular dish in this region due to the wide availability of beef in Piedmont. The veal is braised overnight in Borolo wine and then braised with vegetables and herbs. There are many variations of this dish using different wines and seasonal vegetables.

 
​Veal is a popular dish in this region due to the wide availability of beef in Piedmont. The veal is braised overnight in Borolo wine and then braised with vegetables and herbs. There are many variations of this dish using different wines and seasonal vegetables. 
 

​Finanziera

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​This is one of the most common dishes eaten in Piedmont eaten in the winter months. It is a stew containing sweetbreads, veal spinal offal, bull testicles, veal brains, cockscombs and chicken’s feet. This is a traditional peasant food and the sauce is usually made from wine. 
 
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